Introduction

This is a recipe that's been inspired from a Cooking Light recipe and modified. (The first time I made it, I accidentally used way too much butter, so I had to double the recipe), plus, I made a few substitutions to the ingredients to make it even slightly better for you. This makes 20 rather large brownies, so feel free to cut them smaller to lower the calories.
This is a recipe that's been inspired from a Cooking Light recipe and modified. (The first time I made it, I accidentally used way too much butter, so I had to double the recipe), plus, I made a few substitutions to the ingredients to make it even slightly better for you. This makes 20 rather large brownies, so feel free to cut them smaller to lower the calories.

Directions

Step 1: Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.

Step 2: Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly.

Step 3: Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds.

Step 4: Fold in the flour mixture, stirring just until moist. Spread batter into a 9x13 oblong baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Step 5 (optional): Sprinkle brownies with powdered sugar and enjoy!

For thinner brownies, bake in 2 9-inch square baking pans, or cut the recipe in half and bake in a single 9-inch square baking pan.

*The calorie calculator is for 20 brownies made in a 9x13 baking pan. These are rather large brownies, and I typically cut them in half again (cutting the calories in half!), but I wanted the nutrition info to be realistic in case you wanted larger servings.